Makesabout 3 1/2 cups
- Active time:30 min
- Start to finish:1 3/4 hr
January 2003
This recipe is an accompaniment for garlic roasted potato skins.
-
3
tablespoons
extra-virgin olive oil
-
1
large onion, chopped (1 3/4 cups)
-
1/2
lb
shallots, chopped
-
1/2
lb
baby spinach, coarsely chopped
-
3
oz
cream cheese, softened
-
1
(16-oz) container sour cream
-
1/2
teaspoon
salt
-
1/4
teaspoon
black pepper
-
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and shallots, stirring, until lightly browned, about 2 minutes. Reduce heat to moderate and continue to cook, stirring occasionally, until softened, about 8 minutes more. Add spinach and cook, stirring, just until wilted, about 2 minutes. Remove from heat and cool slightly
-
Transfer spinach mixture to a bowl, then stir in cream cheese, sour cream, salt, and pepper until combined well. Chill, covered, at least 1 hour.
Cook's note: Dip can be chilled up to 1 day (though the spinach will lose some of its color). Let stand at room temperature 15 minutes before serving.
